Ultimate Cheese Platter
Ultimate Christmas Cheese Platter
Come Christmas, We don’t know anyone that doesn’t have an array of different cheeses lined up in the fridge, ready for a bit of after dinner indulgence or to take center stage at the party. Here’s our advice on how best to celebrate the wonderful world of cheese.
Cheese – Star of the show
Variety of flavors, texture and color is key, so if you’re shopping, try and get to a good cheese shop and ask their advice on what to choose. The most useful thing to remember is that you want to take your guests on a journey from milder, fresher cheeses such as Cheshire and Red Leicester, up to a good Cheddar, then into your blue cheeses like Stilton, finishing with the creamier varieties such as Brie or Camembert. This will mean you can taste and appreciate each cheese as you go.
If you are your guests are new with the cheese platters/cheese boards idea we would strongly advise to start with “approachable cheeses” first. Good old classic Cheddar, Brie, Manchego or spreadable Boursin would be a hit. They are easy to serve, they are mild on flavor and most of the people we know love them.
Presentation
Use a nice big wooden board, a piece of granite, or even designate a little table as your cheese area – this is a centrepiece that everyone will get excited about. We like to position the cheeses in the way you want your guests to enjoy them, numbering them with flags to guide them from the mildest, youngest cheeses through to the more complex, stronger, smellier ones. Stick little names in the cheeses too, so your guests know what they’re trying.
Whether host or guest, certain rules apply. With a rinded cheese, when taking your portion, slice from the rind to the centre, rather than cutting across the nose – it ripens from the outside in, so the flavour profile differs at either end. With blue cheese this is exaggerated further, so you get less blue on the outside and more acidity in the centre.
Slice wisely and you’ll be sure of maximum enjoyment!
A bit on the side
In terms of vehicles, we believe in keeping your bread, crackers, oatcakes or crispbreads simple, so you can let the cheese do the talking. On the condiment front, most seasonal fruits and jams complement cheese really well. Think apples, pears, clementines, grapes, figs, or even dried apricots and dates. Chutneys, marmalades, chili jams, pickles and preserves can all serve you well, so have a cupboard raid and see what you can pair up.
Keeping your cheese happy
Chilling cheese in the fridge reduces its flavour, so if you’ve got a room that isn’t centrally heated, store the cheese in there so it stays cool but not cold. It’s happiest wrapped in greaseproof paper, or even tin foil, so unpack and re-wrap it once you get it home, if you need to. You absolutely want to enjoy your cheeses at room temperature, but don’t put them in a room that’s too hot for too long before serving or you risk them drying out or melting – covering them with a slightly damp, clean tea towel will help.
Cheese platter friendly tipple
As a rule of thumb, it’s generally easier to pair white wines, or even pale ales, porters, stouts and ciders, with British cheeses. Vin Santo, Marsala and sweet wines work really well with blue cheeses, and stinkier cheeses make good combos with whisky, where the pungency of the cheese can keep up with the strength of the alcohol.
Cheeseboard Curveballs
Pair something like a fresh, young Lancashire cheese with our Christmas cake, to give you a bit of relief from the richness. Another favourite of mine is to drizzle a piece of Cheddar with some good local honey, then sprinkle with a little pinch of freshly ground coffee – it’s a festive flavour mash-up and will totally challenge perceptions.
